Page 1
READ AND SAVE THESE INSTRUCTIONS
AUTO BAKERY
MODEL: PAB-5200
Page 2
IMPORTANT SAFEGUARDS
WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD
ALWAYS BE FOLLOWED, INCLUDING THE FOLLOWING:
1.
Read all instructions carefully.
2.
Do not touch hot surfaces. Use handles or knobs and a potholder.
Do not close or clog the steam vent openings under any circumstances.
3.
To protect against electrical shock, do not immerse cord, plug, or any other part of this Breadmaker, in water
or other liquid.
4.
Close supervision is necessary when any appliance is used by or near children.
5.
Unplug the power supply cord when the appliance is not in use, or before cleaning.
Allow to cool before putting on or taking off any parts, and before cleaning the appliance.
6.
Do not use or operate the appliance with a damaged cord or plug, or after the appliance malfunctions or has
been damaged in any manner.
7.
The use of accessory attachments not recommended or sold by PALSONIC may cause injuries.
8.
Do not use outdoors.
9.
Do not let the power supply cord hang over the edge of table or counter, or touch hot surfaces.
10.
Do not place the appliance on or near heat sources such as gas or electric stove ovens, or burners.
11.
Extreme caution must be given when moving an appliances containing hot contents or liquids.
12.
To disconnect, press STOP, then remove plug from wall outlet. Grip plug and pull from wall outlet.
Never pull on the cord.
13.
Do not use the Breadmaker for other than intended use.
14.
Avoid contact with moving parts.
15.
Do not pour any ingredients directly into the Breadmaker- only into the baking pan.
The baking pan must be in place to avoid electric shock.
16.
Do not operate this appliance in the presence of explosive and / or flammable fumes.
17.
This appliance is intended for household use only and not for commercial or industrial use.
18.
To avoid damaging the machine, do not place the Baking Pan or any object on top of the unit.
19.
Do not clean with scouring pads. The baking pan and kneading blade have a non-stick coating.
Refer to "Cleaning" section of this book.
20.
Do not use Breadmaker for storage purposes nor insert any utensils, as they may create a fire or electric
shock.
SAVE THESE INSTRUCTIONS
SPECIFICATIONS
Model: PAB-5200
Power Requirement:
Power Consumption:
Made in China
PALSONIC CORPORATION PTY. LTD.
1 Joynton Avenue,
WATERLOO NSW 2017
TEL: (02) 9313 7111
FAX: (02) 9313 7555
230V- 240V AC, 50Hz
500 Watts
1
Page 3
THINGS YOU SHOULD KNOW ABOUT YOUR BREADMAKER
-
Your bread maker makes REGULAR (1 lb.), LARGE (1 1/2 lb.) and EXTRA LARGE (2 lb.)
Loaves of breads.
-
There are 11 settings, including one for dough.
-
A "Keep Warm" function prevents the bread from getting soggy by keeping finished bread
warm up to an hour after the baking is completed. This function stops when the unit is
turned OFF / STOP or unplugged
-
An "add-ingredient" function signals with an audible tone when it is time to add ingredients
such as fruits or nuts to recipes used with the Basic Breads (2-3) and Sweet (8) settings.
The signal tone comes on 32 minutes into the cycle (after initial kneading) so that your fruit
or nuts will remain whole rather than be chopped up by the Kneading Blade. If you use the
TIMER to delay baking, you may add all ingredients at once and bypass this function;
however, your fruit or nuts may get somewhat "chopped".
-
Do not cover the bread maker with towels or other material that may prevent steam from
escaping. Some steaming from vents is normal.
-
Do not place any objects on top of the bread maker.
-
Unplug the unit and wait until it cools, then remove any food substances from inside the
inner case of the Breadmaker by wiping with a damp sponge or cloth. See "Care and
Cleaning", page 11 for full cleaning details.
-
IMPORTANT:
Always add ingredients in the order they are specified in the recipe.
For best results, accurate measuring of ingredients is very important.
Do not put larger quantities than recommended into the Baking Pan as it may produce poor
results and may damage the bread maker.
If you have any problems with the unit, contact the
CUSTOMER SATISFACTION CENTRE
for assistance
Australia: 1300-657-888
New Zealand: 0800-438-847
Please read operating instructions before using this product.
2
Page 4
BEFORE FIRST USE
Enjoy using your PALSONIC Auto Bakery. Before first use, please take a few minutes to read this Operating
Instruction / Cookbook and to find a place to keep it handy for reference. Pay particular attention to the safety
instructions we have provided for your protection. Carefully unpack the Breadmaker and remove all packaging
materials. To remove any dust that may have accumulated during packing, wipe the Baking Pan, Kneading Blade
and outside surface of the Breadmaker with a clean, damp cloth. Do not use scouring pads or any abrasives on
any part of the Breadmaker.
TABLE OF CONTENTS
OPERATING INSTRUCTION SECTION
Important Safeguards
Specifications
Things You Should Know About You
Breadmaker
Customer Satisfaction Centre
Before First Use
Names Of Parts
Control Panel Settings & Functions
Setting Descriptions
How To Use Your Breadmaker
Bread And Dough Settings
Using The Timer For Delayed Completion
Slicing And Storing Bread
Care And Cleaning
COOKBOOK SECTION
Tips On Using Your Breadmaker
Knowing Your Ingredients
Measuring Your Ingredients
Ingredient Temperatures
Creating Your Own Yeast Breads
Other Tips
Special Glazes For Yeast Breads
RECIPE SECTION
Yeast Breads
Basic White Bread
100% Whole Wheat Bread
Pumpernickel Bread
Potato Bread
Caraway Rye Bread
Cracked Wheat Bread
Seven Grain Bread
Italian Herb Bread
Corn Bread
Cheese And Onion Bread
Sour Cream Bread
Pesto Bread
Beer Bread
Dark Rye Bread
Sauerkraut Rye Bread
Irish Soda Bread
French Bread
1
1
2
2
3
4
5
6
7-10
7-9
10
10
11-12
13-17
13-16
16
17
17
17
17
18
18
18
18
18
19
19
19
19
19
19
20
20
20
20
20
20
Cottage Dill Bread
Yogurt Bread
Honey Granola Bread
Chunky Nut Bread
Sunny Orange Bread
Raisin Bread
Mixed Fruit Bread
Peanut Butter Bread
Cranberry Nut Bread
Chocolate Bread
Banana Nut Bread
Russian Kulich
Dough Recipes
Sour Dough Starter
Sour Dough French
Bagels
Croissants
Pizza Dough
Layered Pizza Loaf
White Rolls
Wheat Rolls
Pumpernickel Rolls
Pretzels
Raspberry Braid
Hot Cross Buns
Jewish Challah Loaf
English Muffins
Raisin Kolacky
Doughnuts
Cake
Beat 2 Egg Cake
Cake / Quick Bread
Jam
Baking Cycling Time
Need Help? (Questions & Answers)
Baking Tips Guide Introduction
Baking Tips For Yeast Breads
Troubleshooting
21
21
21
21
21
21
22
22
22
22
22
22
23
23
23
24
24
25
25
25
25
25
26
26
26
26
27
27
27
27
27-28
28
29
30-32
32
33-34
35
3
Page 5
NAMES OF PARTS
Lid
Lid Handle
Kneading Blade
Wire Handle
Baking Pan
Rotating Shaft
Viewing Window
Vent
Baking Pan (Installed in case)
Inner Case
Control Panel
Main Body
Back Vents
(Not visible here
Side Vents
(On both sides)
Power Supply
Attachment
Plug
4
Page 6
CONTROL PANEL SETTINGS & FUNCTIONS
NOTE: When using the touch pad controls, be sure to press the pad until you hear a beep.
1 DISPLAY
WINDOW
2 TIMER
SET
3 SELECT
4 START
- Shows one digit for the Setting Number (One of the numbers 1 to 11, depending on
the setting you choose for a particular recipe).
- Shows minute-by-minute baking time countdown.
Use when setting the TIMER to delay baking.
- Shows and Arrows.
- Arrows will move time up or down in 10-minute increment.
- Hold down the button for speedier results.
- Press to select the setting of your choice (number 1 thru 11 - "1" for REGULAR, "2" for
LARGE, "3" for EXTRA LARGE, "4" for REGULAR whole wheat bread, "5" for LARGE
and EXTRA LARGE Whole Wheat Bread, etc. The selected setting automatically
assigns the time needed to complete the process.
- Press to start operation or begin Timer countdown for delayed completion.
5 STOP
- Press and hold until you hear a beep to stop operation or cancel a Timer setting.
(Note: Do not press "STOP" when you are just checking the progress of your bread.)
5
Page 7
SETTING DESCRIPTIONS
NOTE: The number in parentheses following each setting description represents the total baking time.
BASIC BREADS
These settings are used for breads which primarily use white flour; though some recipes may include small amounts
of whole wheat flour as well. These settings have the minimum number of rising cycles and the shortest overall times
until baking is completed. Therefore, loaves will be slightly denser than French or Sweet breads.
SETTING 1 - Regular (2 hours 45 minutes)
Setting #1 is for smaller loaves and takes less time than Setting #2 and #3.
SETTING 2 - Large (2 hours 50 minutes)
Setting #2 and #3 are for large loaves. Most recipes use Setting #2. Use Setting #2 or #3 if you are adding ingredients
such as cheese, nuts, or cornmeal as they tend to brown easily.
SETTING 3 - Extra Large (3 hours 10 minutes)
Setting #3 has a longer baking time and will produce a loaf with a darker crust.
WHOLE WHEAT/MULTI GRAIN
These settings are used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. They begin
with a delay period of 32 minutes during which the flours or grains soak in the liquid ingredients.
Soaking causes the flour or grain to soften and helps ingredients to combine well. These settings also have an extra
rise cycle to allow heavy wheat/grains to expand, Generally, whole wheat/multi grain breads are shorter and denser
than Basic, French, or Sweet breads.
SETTING 4 - Regular (4 hours 20 minutes)
SETTING 5 - Large/Extra Large (4 hours 30 minutes)
Setting #5 has a slightly longer bake time than #4 and loaves will have a darker crust. Use #4 to obtain a lighter
crust or for recipes with added ingredients (bran, raisins, dried fruit, fruit juice) which may brown easily.
SETTING 6 - Large/Rapid (3 hours 20 minutes)
SPECIALTY
SETTING 7 - French (3 hours 30 minutes)
Traditionally French bread has a crispier crust and lighter inside texture than basic breads. Recipes usually do not
include butter, margarine, or milk.
SETTING 8 - Sweet (3 hours 25 minutes)
Use this setting for recipes that use fruit juice, additional sugar, or added sweet ingredients such as coconut flakes,
raisins, dried fruit, or chocolate. Baking temperature is reduced to prevent burning and the extra rise cycle gives
the loaves a light, airy texture.
SETTING 9 - Dough (1 hour 30 minutes)
This setting makes dough only and will not bake the final bread. Dough can be shaped to make pizza, rolls, pretzels,
doughnuts and round or braided breads that must then be baked in an oven or fried in a deep fryer (ie. doughnuts).
Follow dough recipes for specific directions.
SETTING 10 - Cake/Quick Bread (1 hour 40 minutes)
SETTING 11 - Jam (1 hour)
6
Page 8
HOW TO USE YOUR BREADMAKER
The 8 bread settings in this unit will combine ingredients, knead, and make bread from start to finish automatically.
The DOUGH setting makes dough for a variety of recipes but you must shape and bake the dough yourself in an
oven. To delay completion, the automatic TIMER may be programmed to make bread or dough while you are at
work or asleep. (See "Using The Timer For Delayed Completion" page 10)
To Obtain the best results when using ready made pre-mix select settings 1, 2 or 3.
FOR ALL SETTINGS (#1 THRU 11) FOLLOW THESE INSTRUCTIONS:
Open lid and remove the Baking Pan by pulling
1
straight up on the handle. It is important to remove
the Baking Pan from the unit rather than putting
ingredient into the Pan while it is in place to avoid
accidentally spilling ingredients into the inner
case.
Attach the Kneading Blade onto the shaft inside the Baking Pan by lining
2
up the flat side or the blade with the flat side on the shaft. Push the
blade firmly onto the shaft.
Warning:
Place your Automatic Breadmaker where it is level, stable
and secure.
Be sure to set the kneading
blade firmly into place otherwise
the blade may come off during
operation, which may affect the
kneading or mixing.
Be sure the shaft is clean of any
residue (i.e. dough). This will
ensure the kneading blade will
fully seat into place.
Select a recipe from the Cookbook section of this booklet, when
3
following the recipes:
Measure ingredients carefully and accurately. To measure liquids,
use a see-through liquid measuring cup and check the measurement at
eye level. When measuring dry ingredients, use a standard dry
measuring cup and level the ingredients with a straight edge knife.
Inaccurate measurement, even if only slightly off, can make a
difference in results. Use standard measuring spoons and level off with
a straightedge knife. (See "Measuring Your Ingredients" page 16)
Always add ingredients into the Baking Pan in the order they are listed.
Yeast is always added last. Be sure that the yeast does not touch the
liquid ingredients.
Liquids
Dry Ingredients
(ie. flour)
Yeast
7
Be careful not to mix the yeast
with any of the wet ingredients
especially when using the
delayed timer feature, otherwise
the bread may not rise properly.
Page 9
HOW TO USE YOUR BREADMAKER
Place the Baking Pan back into the
unit with the word FRONT on the
4
upper rim of the Pan facing toward the
front of the Breadmaker. Push down
on the Pan until you hear it click firmly
into place. Fold the handle down.
Close the lid and connect the plug to
5
an outlet. You will hear a beep sound
and the display window is empty.
Select the appropriate setting for your
66
recipe (#1 thru 11) by pressing the
SELECT button on the pad. Each time
SELECT is pressed, the number in the
display window will advance to the
next setting.
Special Note:
If the baking pan is not installed
in the proper orientation or firmly
clicked into place the kneading
blade will fail to operate The
baking pan can only be installed
in one position as indicated.
Press the START pad. The Baking
7
time in hours and minutes will appear
in the display. For example, if you
choose a recipe using the Basic Bread
setting (#1) for Regular the display will
show 2:45. It will count down the
remaining bake time in one-minute
decrements (2:44, 2:43, etc) until the
bread is done. When the baking time
is completed, a signal tone will sound
three times and the display window will
flash "END".
Warning:
Do not place the baking pan or
any other object on the top of
the unit. To avoid damaging the
bread maker’s surface, do not
put any object or the hot baking
pan on top of the unit.
8
Page 10
HOW TO USE YOUR BREADMAKER
8
9
10
This Bread maker is designed with a "Keep Warm" function that
automatically begins when the BAKE time is completed. At the end of
the BAKE cycle "END" will appear (in the display window) up to 60
minutes after baking is complete and will keep the bread warm during
that time. You may remove the Baking Pan at any time during the "Keep
Warm" cycle. To turn off the "Keep Warm" feature before the 60
minutes are up, simply press the STOP button and hold it for 3
seconds until you hear a "beep". END will disappear and the display
window will now be empty. UNPLUG THE UNIT WHEN FINISHED.
Never leave the unit plugged in when not in use. The "Keep Warm"
feature is not provided for in the DOUGH setting. If you leave finished
dough in the Bread maker over a period of time, it may over-rise and
produce poor results. For best results, remove dough at the end of the
cycle and follow the recipe directions for shaping, resting and baking.
This Breadmaker has a convenient Viewing Window so that you may
watch the progress of the bread as it is mixed, kneaded, and baked.
Occasionally, some moisture may be formed in the window during
processing. If moisture forms, you may lift the lid to look inside during
the mixing and kneading stages, however, DO NOT OPEN THE LID
DURING THE BAKING CYCLE (approximately the last hour or so) as
this may cause the bread to collapse.
To remove the bread from the Baking Pan, use pot holders or oven mitts
and pull straight up on the Baking Pan handle. Turn the pan upside
down and shake the bread out onto a wire cooling rack. The Baking Pan
has a non-stick coated finish so that the bread should come out easily.
Do not use metal utensils to remove bread as they may scratch the nonstick coating. If you have difficulty removing bread from the Baking Pan,
slide a flat rubber or plastic spatula along the sides of the pan to loosen
the loaf. Turn the pan over and shake the loaf out. Allow the bread to
cool before slicing (See "Slicing and Storing Bread" page. 10). If the
Kneading Paddle remains in the bottom of the Baking Pan, it may be
necessary to fill the baking pan with
warm water in order to loosen the
Kneading Paddle from the shaft. If the
Kneading Paddle remains in the bottom of the loaf of bread, use the end of
a plastic spoon or other non-metal
utensil to remove. Do not use a knife or
any other sharp metal object as it will
scratch the non-stick coating on Kneading Blade.
Note:
There is no "Keep Warm"
feature on dough setting #9.
Do not open the lid during the
baking cycle (approximately the
last hour or so in each
breadmaking program) as this
may cause the bread to
collapse.
Always check to see where the
kneading blade is when removing a baked leaf of bread. If it
remains stuck in the bread you
may accidentally damage it by
cutting into it while slicing.
9
Page 11
HOW TO USE YOUR BREADMAKER
USING THE TIMER FOR DELAYED COMPLETION
Use the TIMER when you would like to delay the completion of your bread. This feature allows you to delay
the bake time for up to 12 hours. For example, it lets you set the TIMER at 8 p.m. one evening so that you
can wake to fresh bread by 8 a.m. the following morning.
TO SET THE TIMER, FOLLOW THESE INSTRUCTIONS:
NOTE:
Be sure you have followed the "How to Use Your Breadmaker" steps 1-6 in preparing the ingredients
in the Baking Pan. It is not recommended that you use the "Delayed Completion" function and TIMER
with recipes that call for fresh ingredients which might be spoiled such as eggs, fresh milk, sour cream,
or cheese.
To set the TIMER, determine when you would like your bread to be finished. For example, if it is 8 p.m.
1
when you place all your ingredients in the Baking Pan and you would like to wake up to the aroma of
fresh-baked bread at 8 a.m., you will want a total of 12 hours before your bread is complete. Once you
have chosen the appropriate setting for your recipe (for example, if you are doing a Sweet bread, you
will push SELECT until #8 is showing in the display), you simply set the TIMER to bring it up to your total
hours - in this case 12 hours.
Press the A arrow on the control panel and 3:25 - the time for setting #8 - will automatically come up in
2
3
4
the display window. Continue to Press until the display reads 12:00 (or is as close to this as possible,
since your timer moves in 10 minute increments, your actual reading for this setting will be 11:55 or 12:05).
You do not need to mathematically calculate the difference between the setting time (3:25) and the total
hours you want (12:00). The machine will automatically adjust to include the setting time. Simply set the
TIMER for your total hours (12). If you pass the desired time, simply press to go back.
Once you have set the time, press START. The colon (:) in the display will flash to indicate that the TIMER
has been set and the countdown will begin. The TIMER will count down in one-minute increments. When
the display reaches END, your bread is complete and the beeper will sound.
If you make a mistake while setting the TIMER, press and hold the STOP button until it beeps. This will
clear the display and you can set the TIMER again.
SLICING AND STORING BREAD
For best results place bread on a wire rack and allow to cool 15 to 30 minutes before slicing. You may use an electric
knife for even slices. Otherwise, use a sharp knife with a serrated blade. For square slices, place the loaf on its
side and slice across.
Store unused bread tightly covered (zip-lock style bags or plastic containers work well) at room temperature up to
three days. If weather is hot and humid, store in the refrigerator overnight. For longer storage (up to one month),
place bread in a tightly covered container in the freezer. If you store the bread in the refrigerator, leave it out to
bring it to room temperature before serving. Since homemade bread has no preservatives it tends to dry out and
become stale faster than commercially made bread.
Leftover slightly hardened bread may be cut into 1.3 cm (1/2 inch) or 2.5 cm (1 inch) cubes and used in favourite
recipes to make croutons, bread pudding, or stuffing.
10
Page 12
CARE AND CLEANING
CAUTION
To prevent electrical shock, unplug the unit before cleaning. Wait until the Breadmaker has cooled prior to cleaning.
Do not immerse or splash either the body or lid in any liquid as this may cause damage and/or electric shock.
For best performance and maintenance, it is recommended to clean the Breadmaker after each use as
follows:
Outer Body, Lid, and Inner Case:
Wipe the lid and outer body of the unit with a damp cloth or slightly dampened
sponge. Use a damp sponge or cloth to wipe out any flour, crumbs, or other
materials from the inner case.
Baking Pan and Kneading Blade
Both the Baking Pan and Kneading Blade have a non-stick coated surface. Do not use any harsh cleansers, abrasive
materials or utensils on these parts that may scratch their surfaces. Over time, the non-stick surface may change
in appearance due to moisture and steam. This is normal and has no effect on its use or quality.
Remove the Baking Pan and Kneading Blade from the inner case before cleaning. Wipe the outside of the Baking
Pan with a damp cloth. NEVER SUBMERGE THE BAKING PAN in water. You may hand wash the inside of the
Baking Pan with soapy water. If the Kneading Blade gets stuck on its shaft, fill the Baking Pan with hot water and
soak it for about 30 minutes or until it loosens and can be removed easily. If the hole in the Kneading Blade becomes
clogged, carefully clean it out with a wooden or plastic toothpick.
-
Paint Thinner
-
Benzine
-
Steel Wool
-
Pads
-
Polishing
-
Powders
-
Chemicals
-
Dust cloth
CAUTION:
None of the Breadmaker parts are dishwasher safe. DO NOT place the Baking Pan or Kneading Blade in the
dishwasher.
Special care for the non-stick finish.
Avoid damaging the coating. Do not use metal utensils such as spatulas, knives or forks. The
coating may change colour after long use; this is only caused by moisture and steam and will
not affect the performance of the unit or quality of your bread.
11
Page 13
CARE AND CLEANING
STORING THE UNIT
Be sure to dry all parts before storing including wiping any moisture from the Viewing Window. Close the Lid and
do not store anything on top of the Lid.
TIPS ABOUT THE ELECTRICAL CORD
The cord length of this appliance has been selected to reduce the possibility of tangling or tripping over a longer
cord. If additional cord length is needed, an extension cord may be used. If using an extension, be sure to arrange
it so that it cannot be pulled or tripped on.
TROUBLE-SHOOTING
Specific questions about the Breadmaker functions and problems with ingredients or recipes are addressed in the
"Need Help?" section on pages 30-32. For better performance, if you want to continue a second loaf of bread after
the first one, allow the unit to cool sufficiently. It can be done by opening the lid, removing the Baking Pan and
allowing the inner side of the unit to cool.
12
Page 14
TIPS ON USING YOUR BREADMAKER
INTRODUCTION
Waking to the smell of homemade bread baking in the kitchen is one of the most comforting memories of childhood
Can you remember rushing downstairs to taste the bread, hot out of the oven, with butter melting on top? What.
a great way to start the morning! The Automatic Breadmaker by PALSONIC can create that same experience every
morning.
There’s very little effort on the part of the baker, because this Automatic Breadmaker is a sophisticated counter-top
appliance with a computer memory that does all the work for you. Just follow the recipe instructions, and wake
up to the old-fashioned smell of fresh bread baking in your Automatic Breadmaker. But don’t stop at baking bread
in this appliance. Besides being able to do all kinds of specialty breads, including 100% whole wheat, you can also
prepare doughs for croissants, bagels, doughnuts, pizzas and more. Everything is easy and tastes homemade,
because it is.
Bake some bread and make some memories, for yourself, and the people you love.
KNOWING YOUR INGREDIENTS
It is often said that cooking is an art relying on the creativity of the chef while baking bread is much more of a science.
This means that the process of combining flour, water and yeast results in a chemical reaction that produces bread.
You have to remember that when the ingredients combine with each other they produce a specific result. Read
the following information carefully to gain a better understanding of the importance each ingredient plays in the
bread making process.
1 ALL PURPOSE FLOUR
All-Purpose Flour is a blend of refined hard and soft wheat flours especially suitable for making breads. Most popular
brands have been tested in the Bread maker with excellent results.
2 BREAD FLOUR
Bread Flour is a high gluten/protein flour that has been treated with conditioners that give dough a greater tolerance
during kneading. Bread Flour typically has a higher gluten concentration than All Purpose Flour; however, depending
on different milling practices this may vary. It is not necessary to use Bread Flour with your Breadmaker, as most
All Purpose Flours will produce loaves with good volume and structure.
3 WHOLE WHEAT FLOUR
Whole Wheat Flour is milled from the entire wheat kernel which contains the bran and germ and makes it heavier
and richer in nutrients than All Purpose Flour. Breads made with this flour are usually smaller and heavier than white
loaves. To overcome this Whole Wheat Flour is usually mixed with All Purpose Flour, Bread Flour, or Gluten Flour
to produce a high light textured bread.
4 RYE FLOUR
Rye Flour is a high fibre flour similar to Whole Wheat Flour, also called Graham Flour. Rye Flour must always be
mixed with a high proportion of All Purpose Flour, Bread Flour, or Gluten Flour, as it does not contain enough gluten
to develop the structure for a high even-grained loaf.
13
Page 15
TIPS ON USING YOUR BREADMAKER
5 GLUTEN FLOUR
Gluten Flour is Wheat Flour that has been treated to remove nearly all the starch, which leaves a very high gluten
content. (Gluten is the protein in the wheat that makes the dough elastic). This flour is usually available at most
health food stores and is sometimes used in small portions with dense low gluten flours such as whole wheat to
increase volume and lighten texture.
6 CAKE FLOUR
Cake Flour is made from softer or lower protein wheats and is specially designed for use in cake recipes.
7 SELF-RAISING FLOUR
Self Raising Flours contain unnecessary leavening ingredients that will interfere with bread and cake making. It is
not recommended for use.
IMPORTANT SPECIAL NOTE ON FLOURS
Flours, while visibly similar, can be very different by virtue of how they were grown, milled, stored, etc. You may
find that you will have to experiment with different brands of flour to help you make that perfect loaf. A Baking Tips
Guide has been provided on pages 33 and 34 of this book to assist you with these experiments.
Storage is also very important, as all flours should be kept in a secure, airtight container. Rye and Whole Wheat
Flours should be maintained in a refrigerator, or a cool area to prevent them from becoming rancid.
8 BRAN
Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye grains separated from flour
by sifting or bolting. They are often added in small quantities to bread for nutritional enrichment, heartiness and
flavour. They are also used to enhance the texture of bread.
9 CORNMEAL & OATMEAL
Cornmeal & Oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut oats. They are
used primarily to enhance the flavour and texture.
10 CRACKED WHEAT
Cracked Wheat is very coarse in texture. It comes from wheat kernels cut into angular fragments. It gives Whole
Grain Breads a nutty flavour and crunchy texture.
11 SEVEN GRAIN CEREAL BLEND
Seven-Grain Cereal Blend is a blend of cracked wheat, oats, bran, rye, corn meal, flax seeds, and hulled millet.
14
Page 16
TIPS ON USING YOUR BREADMAKER
12 YEASTS
ACTIVE DRY YEAST
Yeast through a fermentation process produces gas (carbon dioxide) necessary to make the bread rise. Yeast must
be able to feed on sugar and flour carbohydrates in order to produce this gas. Active dry granular yeast is used
in all recipes that call for yeast. There are basically three different types of yeast available, fresh, dry and instant
quick rising. It is recommended that traditional dry yeast be used, however, instant quick rising can also be used
in lesser amounts. (Note: The recipes in this cookbook were developed using traditional dry yeast), Fresh or
compressed cake yeast is not recommended as they will produce poor results. Yeast must always be stored in a
refrigerator to keep it fresh. Too much heat will kill it. Ensure your yeast is fresh by checking its expiration date.
Once a package or can of yeast is opened it is important that the remaining contents be immediately resealed and
refrigerated as soon as possible for future use. Often bread or dough, which fails to rise, is due to stale yeast being
used. The following test can be used to determine whether your yeast is stale and inactive:
A) Place l/2 cup of lukewarm water into a small bowl or cup.
B) Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the surface.
C) Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed.
D) The mixture should foam and produce a strong yeast aroma.
If this does not occur, fresh yeast should be purchased.
CONVERSION CHART FOR FAST-RISING YEAST
1 1/2 Teaspoons active dry yeast = 1 teaspoon fast-rising yeast
2 1/2 Teaspoons active dry yeast = 1 l/2 teaspoon fast-rising yeast
3 Teaspoons active dry yeast = 1 3/4 teaspoon fast-rising yeast
Note: 1. 1 Teaspoon equivalent to 5ml.
2. 1 Tablespoon equivalent to 15ml.
13 SUGAR
Sugar is important for the colour and flavour of breads. It is also food for the yeast as it supports the fermentation
process. Recipes in this cook book that call for sugar require granulated sugar. Do not substitute powdered sugar
or brown sugar unless indicated. Artificial sweeteners cannot be used as a substitute for sugar as the yeast
will not react properly with them.
14 SALT
Salt is necessary to balance the flavour of breads and cakes, as well as for the crust colour that develops during
baking. Salt also limits the growth of yeast so the amounts shown in the recipes should not be increased. For dietary
reasons it may even be eliminated entirely, however, your bread may over-proof and rise higher than normal.
15 LIQUIDS
Liquids such as milk (l%, 2%, whole & skim) or a combination of powdered milk and water, can be used when
making bread. Milk will improve flavour, provide a velvety texture and soften the crust, while water alone will produce
a crispier crust, Some liquids call for juice (orange, apple, etc.) to be added as a flavour enhancer.
16 EGGS
Eggs add richness and a velvety texture to bread doughs and cakes. Use large-size eggs in these recipes.
17 SHORTENING, BUTTER & MARGARINE
Shortening, Butter and Margarine "shortens" or tenderises the texture of yeast breads. French Bread gets its unique
crust and texture from the lack of butter added. However, breads that call for butter stay fresh longer. If butter or
margarine is used direct from the refrigerator, it should be cut into small pieces for easier blending during the
kneading cycle. Oil should not be used as a substitute for butter, margarine or shortening.
15
Page 17
TIPS ON USING YOUR BREADMAKER
18 BAKING POWDER
Baking Powder is a leavening agent used in quick breads and cakes. This type of leavening agent does not require
rising time before baking as the chemical reaction works when liquid ingredients are added.
19 BAKING SODA
Baking Soda is another leavening agent not to be confused or substituted for baking powder. It also does not require
rising time before baking as the chemical reaction works during baking process.
MEASURING YOUR INGREDIENTS
The key and most important step when using your Breadmaker is measuring your ingredients precisely and
accurately. It is extremely important to measure each liquid and dry ingredient properly or it could result in a poor
or unacceptable baking result. The ingredients must also be added into the baking pan in the order in which they
are given in each recipe. Liquid and dry measurements are done somewhat differently and are as follows:
Liquid Measurements
Either plastic or glass transparent liquid measuring cups must be used
to measure all liquids such as water or milk. When reading amounts, the
measuring cup must be placed on a horizontal flat surface and viewed
at eye level (not on an angle). The liquid level line must be aligned to
the mark of measurements, as just a guess is not good enough as it
could throw out the critical balance of the recipe.
Dry Measurements
Dry measurements (especially flours) must be done using standard size dry measuring cups. These cups are
available in various size graduations. Dry measuring must be done by gently spooning ingredients into the
measuring cup and then once filled, levelling off with a knife (See Fig. 1 and 2 below). Scooping or tapping a
measuring cup will pack the ingredients and you will end up with more than is required. This extra amount could
affect the balance of the recipe. Do not sift the flour.
When measuring small amounts of dry or liquid ingredients (ie. Yeast, Sugar, Salt, Powdered Milk, Honey, Molasses)
a standard measuring spoon must be used. Measurements must be level, not heaping as this small difference could
throw out the critical balance of the recipe.
Your Bread maker produces delicious baked goods with ease. This marvellous machine asks only that you carefully
follow the recipe instructions. In basic cooking, normally "a pinch of this and a dash of that" is fine, but not for
automatic Bread makers. Using an automatic Bread maker requires you accurately measure each ingredient
(especially yeast and water) for best results. For best results, have your ingredients at room temperature unless
otherwise specified.
Fig 2Fig 1
16
Page 18
TIPS ON USING YOUR BREADMAKER
INGREDIENT TEMPERATURES
All ingredients, especially liquids (water or milk), should be warmed to room temperature 21°C (70°F). If ingredients
are too cold, below 10°C (50°F), they will not activate the yeast. Extremely hot liquids, above 40°C (104°F) may
kill the yeast.
CREATING YOUR OWN YEAST BREADS
With the Automatic Breadmaker, even the most inexperienced baker can achieve the satisfying experience of baking
a loaf of bread. All of the mystery and hard work is gone. Inside this talented machine with a computer brain, the
dough is mixed, kneaded, proofed, and baked without you being present. The Automatic Breadmaker can also just
prepare the dough, and when it’s ready, you shape and bake in a conventional oven. The recipes on the following
pages are tailored for this PALSONIC Breadmaker. Each recipe features ingredients that best compliment a
particular loaf of bread, and each was tested in our machines. It is extremely important not to exceed the amounts
of flour specified in each of the recipes or else it could result in unsatisfactory baking performance. When creating
your own yeast bread recipes or baking an old favourite, use the recipes in this cookbook as a guide for converting
portions from your recipe to your Breadmaker.
OTHER TIPS
-
Place all recipe ingredients into the baking pan so that yeast is not touching any liquid.
-
Use Bread Flour when a recipe calls for white flour, because our testing has shown that it consistently provides
the best quality bread.
-
After completing the process of making Dough in your Bread maker, typically when letting dough rise outside
the Bread machine, allow 30 minutes or until dough doubles in size. Dough should be lightly greased and
covered with waxed paper and a dry towel. It should be placed in a warm area free from drafts,
-
Humidity makes dough more moist, therefore humidity and high altitudes require adjustments.
For humidity, add an extra tablespoon of flour if consistency isn’t right. For high altitudes, decrease yeast
amount approximately 1/4 teaspoon, and decrease sugar and/or water or milk slightly.
(See "Baking Tips Guide" pages 33 & 34).
-
The DOUGH setting is great for mixing, kneading, and proofing (allowing dough to rise) richer dough like
croissant doughs. Use the Automatic Breadmaker to prepare this dough so all you need to do is shape and
bake it according to your recipe.
-
When recipes call for a lightly floured surface, use about 1 to 2 tablespoons of flour on the surface.
You may want to lightly flour your fingers or rolling pin for easy dough manipulation.
-
When you let dough rest and rise” according to a recipe, place it in a warm, draft-free area. If the dough
doesn’t double in size, it may not produce a tender product. Dough is ready when an indentation remains
when it is touched.
-
If the dough you are rolling shrinks back, let it rest covered for a few minutes before rolling again.
-
Dough may be wrapped in plastic and stored in a freezer for later use. Bring the dough to room temperature
before using.
SPECIAL GLAZES FOR YEAST BREADS
Give your just baked bread a professional finish. Select one of the following special glazes to enhance your bread.
Egg Glaze:
Beat 1 large egg and 1 tablespoon of water together, brush generously (Note: apply only to doughs before baking).
Melted Butter Crust:
Brush melted butter over just baked bread for a softer, tender crust.
Milk Glaze:
For a softer, shiny crust, brush just baked bread with milk or cream.
Sweet Icing Glaze:
Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a consistent glaze, drizzle over Raisin Bread
or Sweet Breads.
Poppy/Sesame/Caraway Seed/Cornmeal/DatmeaI: Sprinkle your choice of these seeds generously over just
glazed bread.
17
Page 19
RECIPES
BASIC WHITE BREAD
Ingredient
Water
Skim Milk Powder
Shortening
Sugar
Salt
White Flour
(1) Yeast
Use Setting
Regular
1 cup
1 tbsp.
2 tbsp.
2 tbsp.
1 tsp.
2 2/3 cups
1 tsp.
1
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid
3 Select appropriate bread setting
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Large
1 1/4 cups
1 tbsp.
2 tbsp.
2 tbsp.
1 tsp.
3 3/8 cups
1 1/2 tsp.
2
Extra Large
1 2/3 cups
2 tbsp.
2 tbsp.
2 tbsp.
1 tsp.
4 1/3 cups
1 1/2 tsp.
3
100% WHOLE WHEAT BREAD
Ingredient
Water
Skim Milk Powder
Shortening
Honey
Molasses
Salt
Whole Wheat Flour
(1) Yeast
Use Setting
Regular
1 cup
1 tbsp.
1 tbsp.
1 tbsp.
1 tbsp.
1 tsp.
2 1/2 cups
1 1/4 tsp.
4
Large
1 1/4 cups
2 tbsp.
2 tbsp.
2 tbsp.
1 tbsp.
1 1/2 tsp.
3 1/4 cups
1 1/2 tsp.
5, 6
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid
3 Select appropriate bread setting
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Extra Large
1 1/2 cups
3 tbsp.
3 tbsp.
2 tbsp.
2 tbsp.
2 tsp.
4 cups
1 1/2 tsp.
5, 6
PUMPERNICKEL BREAD
Ingredient
Water
Skim Milk Powder
Shortening
Sugar
Molasses
Salt
White Flour
Whole Wheat Flour
Rye Flour
Cocoa
Instant Coffee
(1) Yeast
Use Setting
Regular
1 cup
1 tbsp.
1 tbsp.
1 tbsp.
1 tbsp.
1 tsp.
1 1/3 cups
3/4 cup
1/4 cup
1 tbsp.
1 tsp.
1 1/2 tsp.
1
Large
1 1/4 cups
2 tbsp.
1 tbsp.
2 tbsp.
2 tbsp.
1 1/2 tsp.
1 3/4 cups
1 cup
1/2 cup
2 tbsp.
1 1/2 tsp.
1 1/2 tsp.
2, 3
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid
3 Select appropriate bread setting
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Extra Large
1 2/3 cups
3 tbsp.
2 tbsp.
2 tbsp.
3 tbsp.
2 tsp.
2 1/3 cups
1 cup
3/4 cup
3 tbsp.
2 tsp.
2 tsp.
3
POTATO BREAD
Ingredient
Water
Skim Milk Powder
Shortening
Sugar
Salt
Dry Potato Flakes
White Flour
(1) Yeast
Use Setting
Regular
1 cup
1 tbsp.
1 tbsp.
1 tbsp.
1 1/2 tsp.
1/3 cup
2 1/2 cups
1 1/2 tsp.
1
Large
1 1/3 cup
2 tbsp.
2 tbsp.
2 tbsp.
1 1/2 tsp.
1/3 cup
3 1/2 cups
1 1/2 tsp.
2
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid
3 Select appropriate bread setting
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Extra Large
1 2/3 cup
3 tbsp.
3 tbsp.
3 tbsp.
2 tsp.
1/2 cup
4 1/4 cups
2 tsp.
3
EQUIVALENT CHART
Regular = 1 lb. Bread
Large = 1 l/2 lb. Bread
Extra Large = 2 lb. Bread
CARAWAY RYE BREAD
Ingredient
Water
Skim Milk Powder
Shortening
Brown Sugar
Molasses
Salt
Caraway Seeds
White Flour
Rye Flour
Whole Wheat Flour
(1) Yeast
Use Setting
Regular
1 cup
1 tbsp.
1 tbsp.
2 tbsp.
1 tbsp.
1 tsp.
1 1/2 tsp.
1 1/2 cups
1 1/2 cups
3/4 cup
1 1/2 tsp.
1
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid
3 Select appropriate bread setting
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Large
1 1/4 cups
2 tbsp.
2 tbsp.
2 tbsp.
1 tbsp.
1 1/2 tsp.
2 tsp.
1 3/4 cups
1 3/4 cups
3/4 cup
1 1/2 tsp.
2, 3
Extra Large
1 2/3 cups
3 tbsp.
2 tbsp.
2 tbsp.
2 tbsp.
2 tsp.
2 tsp.
2 1/2 cups
2 1/2 cups
1 cup
1 1/2 tsp.
3
(1) See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result IS not satisfied,
ingredients adjustment may be needed (particularly
yeast & water). For details, please refer to the "Baking
Tips for Yeast Bread" on page 33-34.
18
Page 20
RECIPES
CRACKED WHEAT BREAD
Ingredient
Water
Skim Milk Powder
Shortening
Honey
Salt
White Flour
Whole Wheat Flour
Cracked Wheat Flour
(1) Yeast
Use Setting
Regular
1 cup
1 tbsp.
1 tbsp.
1 tbsp.
1 1/4 tsp.
1 2/3 cups
2/3 cup
2/3 cup
1 1/4 tsp.
7
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid
3 Select appropriate bread setting
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Large
1 1/4 cups
2 tbsp.
2 tbsp.
2 tbsp.
1 1/2 tsp.
2 1/4 cups
1 cup
3/4 cup
1 1/2 tsp.
2, 3
Extra Large
1 2/3 cup
3 tbsp.
2 tbsp.
2 tbsp.
2 tsp.
2 1/4 cups
1 1/4 cups
1 cup
1 3/4 tsp.
3
SEVEN GRAIN BREAD
Ingredient
Water
Skim Milk Powder
Shortening
Honey
Salt
White Flour
Whole Wheat Flour
Seven Grain Cereal
(1) Yeast
Use Setting
Regular
1 cup
1 tbsp.
1 tbsp.
1 tbsp.
1 1/4 tsp.
1 1/3 cups
2/3 cup
1/2 cup
1 1/2 tsp.
1
Large
1 1/4 cup
2 tbsp.
2 tbsp.
2 tbsp.
1 1/2 tsp.
2 1/4 cups
1 cup
1/2 cup
1 3/4 tsp.
2, 3
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid
3 Select appropriate bread setting
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Extra Large
1 2/3 cup
3 tbsp.
2 tbsp.
2 tbsp.
2 tsp.
2 1/2 cups
1 1/4 cups
3/4 cup
2 tsp.
3
ITALIAN HERB BREAD
Ingredient
Water
Skim Milk Powder
Shortening
Sugar
Salt
Dried Marjoram
Dried Basil
Dried Thyme
White Flour
(1) Yeast
Use Setting
Regular
1 cup
1 tbsp.
1 tbsp.
2 tbsp.
1 tsp.
1/2 tsp.
1/2 tsp.
1/2 tsp.
2 1/3 cups
1 tsp.
7
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid
3 Select appropriate bread setting
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Large
1 1/3 cups
2 tbsp
2 tbsp.
1 tbsp.
1 tsp.
1 tsp.
1 tsp.
1 tsp.
3 1/4 cups
1 1/2 tsp.
7
Extra Large
1 1/2 cups
3 tbsp.
2 tbsp.
2 tbsp.
1 1/2 tsp.
1 1/2 tsp.
1 1/2 tsp.
1 1/2 tsp.
4 cups
1 1/2 tsp.
7
CORN BREAD
Ingredient
Water +
1 Egg (beaten)
Powdered Milk
Shortening
Honey
Salt
White Flour
Cornmeal
(1) Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid
3 Select appropriate bread setting
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Regular
1 cup
1 tbsp.
2 tbsp.
2 tbsp.
1 tsp.
2 cups
1/3 cup
1 1/2 tsp.
1
Large
1 1/4 cups
2 tbsp.
2 tbsp.
3 tbsp.
1 1/2 tsp.
3 cups
1/3 cup
1 3/4 tsp.
2
Extra Large
1 2/3 cups
2 tbsp.
1/4 cup
1/4 cup.
2 tsp.
4 cups
1/2 cup
2 tsp.
3
CHEESE AND ONION BREAD
Ingredient
Water
Skim Milk Powder
Sugar
Salt
Dried Onion
* Old cheddar
cheese (grated)
White Flour
(1) Yeast
Use Setting
* NOTE:
Using cheese with a high fat high moisture content
may result in a slightly collapsed loaf.
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid
3 Select appropriate bread setting
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Regular
1 cup
1 tbsp.
1 tbsp.
3/4 tsp.
2 tsp.
1/3 cup
2 2/3 cups
1 tsp.
2
Large
1 1/3 cups
2 tbsp.
2 tbsp.
1 tsp.
1 tbsp.
3/4 cup
3 1/4 cups
1 1/2 tsp
2
Extra Large
1 2/3 cups
3 tbsp.
3 tbsp.
1 1/2 tsp.
4 tsp.
1 cup
4 1/2 cups
2 tsp.
3
SOUR CREAM BREAD
Ingredient
Water
Sour Cream
Honey
Salt
White Flour
(1) Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid
3 Select appropriate bread setting
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Large
3/4 cup
3/4 cup
2 tbsp.
1 tsp.
3 1/4 cups
1 1/2 tsp.
7
(1) See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result IS not satisfied,
ingredients adjustment may be needed (particularly
yeast & water). For details, please refer to the "Baking
Tips for Yeast Bread" on page 33-34.
19
Page 21
RECIPES
PESTO BREAD
Ingredient
Water
Sugar
Salt
Pesto
White Flour
Whole Wheat Flour
(1) Yeast
Use Setting
Large
1 cup
1 tbsp.
1 tsp.
1/3 cup
1 2/3 cups
1 2/3 cups
1 tsp.
2
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid
3 Select appropriate bread setting
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Extra Large
1 1/4 cups
2 tbsp.
1 1/2 tsp.
1/2 cup
2 cups
2 cups
1 1/2 tsp.
2
BEER BREAD DARK RYE BREAD
Ingredient
Beer (flat)
Shortening
Sugar
Salt
White Flour
Whole Wheat Flour
Cornmeal
All Bran Meal
(1) Yeast
Use Setting
Regular
1 1/4 cup
1 tbsp.
2 tbsp.
1 tsp.
1 1/4 cups
3/4 cup
1/4 cup
1/4 cup
2 tsp.
2
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid
3 Select appropriate bread setting
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Large
1 1/3 cup
2 tbsp.
3 tbsp.
1 1/2 tsp.
2 1/4 cups
1 cup
1/3 cup
1/3 cup
2 tsp.
2
Extra Large
1 2/3 cup
3 tbsp.
3 tbsp.
2 tsp.
3 cups
1 1/4 cups
1/2 cup
1/2 cup
2 tsp.
2
Ingredient
Cold Black Coffee
Shortening
Molasses
Brown Sugar
Salt
White Flour
Dark Rye Flour
(1) Yeast
Use Setting
Regular
1 cup
1 tbsp.
1 tbsp.
1 tbsp.
1 tsp.
1 3/4 cup
3/4 cup
1 tsp.
1
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid
3 Select appropriate bread setting
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Large
1 1/4 cups
2 tbsp.
2 tbsp.
2 tbsp.
1 1/2 tsp.
2 1/2 cups
1 cup
1 1/4 tsp.
2, 3
Extra Large
1 1/2 cups
3 tbsp.
3 tbsp.
2 tbsp.
2 tsp.
2 1/2 cups
1 1/4 cups
1 1/2 tsp.
3
SAUERKRAUT RYE BREAD
Ingredient
Water
Shortening
Brown Sugar
Molasses
Salt
* Sauerkraut
Caraway Seeds
White Flour
Rye Flour
(1) Dry Yeast
Use Setting
Large
1 cup
1 tbsp.
1 tbsp.
1 tbsp.
1 tsp.
1 cup
1 tbsp.
2 2/3 cups
1 cup
1 1/2 tsp.
1
* NOTE:
Sauerkraut must be well drained and have the
moisture squeezed out.
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid
3 Select appropriate bread setting
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Extra Large
1 cup
2 tbsp.
2 tbsp.
2 tbsp.
1 1/2 tsp.
1 1/4 cup
1 tbsp.
3 cups
1 cup
1 1/2 tsp.
2
IRISH SODA BREAD
Ingredient
Buttermilk
Shortening
Honey
Baking Soda
Raisins
Rolled Oats
White Flour
(1) Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid
3 Select appropriate bread setting
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Regular
1 cup
1 tbsp.
1 tbsp.
1/4 tsp.
3 tbsp.
1/4 cup
2 1/4 cups
1 tsp.
1
Large
1 1/3 cup
2 tbsp.
2 tbsp.
1/2 tsp.
1/4 cup
1/2 cup
3 cups
1 1/2 tsp.
2
Extra Large
1 2/3 cup
3 tbsp.
3 tbsp.
3/4 tsp.
1/3 cup
1/2 cup
3 1/2 cups
1 1/2 tsp.
3
FRENCH BREAD
Ingredient
Water
Shortening
Sugar
Salt
White Flour
(1) Yeast
Use Setting
Regular
1 cup
2 tsp.
2 tsp.
1 tsp.
2 1/4 cups
1 1/4 tsp.
7
Large
1 1/4 cups
1 tbsp.
1 tbsp.
1 1/4 tsp.
3 1/2 cups
1 1/2 tsp.
7
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid
3 Select appropriate bread setting
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Extra Large
1 1/2 cups
2 tbsp.
2 tbsp.
1 1/2 tsp.
4 cups
1 3/4 tsp.
7
(1) See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result IS not satisfied,
ingredients adjustment may be needed (particularly
yeast & water). For details, please refer to the "Baking
Tips for Yeast Bread" on page 33-34.
20
Page 22
RECIPES
COTTAGE DILL BREAD
Ingredient
Water
Skim Milk Powder
Shortening
Sugar
Salt
Cottage Cheese
Dried Onion
Dill Seeds
White Flour
(1) Yeast
Use Setting
Regular
1/2 cup
1 tbsp.
1 tbsp.
1 tbsp.
1 tsp.
2/3 cup
2 tsp.
1 tsp.
2 1/2 cups
1 tsp.
2
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Large
2/3 cup
1 tbsp.
1 tbsp.
4 tsp.
1 tsp.
3/4 cup
1 tbsp.
2 tsp.
2 3/4 cups
1 1/4 tsp.
2
Extra Large
3/4 cup
2 tbsp.
2 tbsp.
2 tbsp.
1 1/2 tsp.
1 cup
2 tbsp.
1 tbsp.
3 1/4 cups
1 1/2 tsp.
2
YOGURT BREAD
Ingredient
Yogurt
Brown Sugar
Salt
White Flour
(1) Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Large
1 1/3 cups
1 tbsp.
1 tsp.
3 1/4 cups
1 1/2 tsp.
7
Extra Large
1 3/4 cups
2 tbsp.
1 1/2 tsp.
3 3/4 cups
1 3/4 tsp.
7
HONEY GRANOLA BREAD
Ingredient
Water
Skim Milk Powder
Shortening
Honey
Salt
Granola
White Flour
Raisins
(1) Yeast
Use Setting
Regular
1 cup
1 tbsp.
1 tbsp.
1 tbsp.
1 tsp.
1/3 cup
2 1/4 cups
2 tbsp.
1 tsp.
1
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Large
1 1/3 cups
2 tbsp.
2 tbsp.
2 tbsp.
1 1/2 tsp.
1/2 cup
3 cups
1/4 cup.
1 1/2 tsp.
3
Extra Large
1 1/2 cups
3 tbsp.
2 tbsp.
2 tbsp.
1 1/2 tsp.
2/3 cup
3 1/2 cups
1/4 cup.
1 3/4 tsp.
3
CHUNKY NUT BREAD
Ingredient
Water
Olive Oil
Honey
Salt
Sunflower Seeds
Chopped Walnuts
White Flour
(1) Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Regular
1 cup
2 tbsp.
2 tbsp.
1 tsp.
1/4 cup
1/4 cup
3 cups
1 1/2 tsp.
8
Large
1 1/4 cups
2 tbsp.
2 tbsp.
1 1/2 tsp.
1/4 cup
1/4 cup
3 1/4 cups
1 1/2 tsp.
8
Extra Large
1 1/3 cups
3 tbsp.
3 tbsp.
2 tsp.
1/3 cup
1/3 cup
3 1/2 cups
2 tsp.
8
SUNNY ORANGE BREAD
Ingredient
Orange Juice
Water
Shortening
Honey
Salt
White Flour
Sunflower Seeds
Orange Rind
(grated)
(1) Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Large
1/2 cup
3/4 cup
1 tbsp.
2 tbsp.
1 tsp.
3 1/4 cups
2 tbsp.
1 tsp.
1 1/2 tsp.
3
RAISIN BREAD
Ingredient
Water
Skim Milk Powder
Shortening
Sugar
Salt
Raisins
Cinnamon
White Flour
(1) Yeast
Use Setting
Regular
1 cup
1 tbsp.
2 tbsp.
2 tbsp.
1 tsp.
3 tbsp.
1/4 tsp.
2 2/3 cups
1 tsp.
1
Large
1 1/4 cups
1 tbsp.
2 tbsp.
2 tbsp.
1 1/2 tsp.
1/4 cup
1/2 tsp.
3 1/4 cups
1 1/2 tsp.
2, 3
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid
3 Select appropriate bread setting
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Extra Large
1 2/3 cups
2 tbsp.
2 tbsp
3 tbsp.
1 1/2 tsp.
1/3 cup
1 tsp.
4 1/4 cups
1 1/2 tsp.
3
(1) See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result IS not satisfied,
ingredients adjustment may be needed (particularly
yeast & water). For details, please refer to the "Baking
Tips for Yeast Bread" on page 33-34.
21
Page 23
RECIPES
MIXED FRUIT BREAD
Ingredient
Water
Skim Milk Powder
Shortening
Salt
White Flour
Candied Mixed Fruit
Nutmeg
(1) Dry Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flesh "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1loaf
Large
1 1/4 cups
1 tbsp.
2 tbsp.
1 tsp.
3 1/4 cups
1/4 cup
1/4 tsp.
1 1/2 tsp.
3
PEANUT BUTTER BREAD
Ingredient
Water
Brown Sugar
Salt
Peanut Butter
White Flour
(1) Dry Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flesh "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Large
1 1/3 cups
1/4 cup
1 tsp.
1/2 cup
3 1/4 cups.
1 1/2 tsp.
1
CRANBERRY NUT BREAD
Ingredient
Cranberry Juice
Water
Shortening
Honey
Salt
Cranberries
White Flour
Lemon Juice
Walnuts (chopped)
(1) Yeast
Use Setting
Large
1/2 cup
1/2 cup
2 tbsp
2 tbsp.
1 tsp.
1/2 cup
3 1/4 cups
1 tsp.
1/4 cup
1 1/2 tsp.
3
METHOD
1 Measure ingredients into baking pan.
2 insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Extra Large
2/3 cup
2/3 cup
2 tbsp.
3 tbsp
1 1/2 tsp.
2/3 cup
3 1/2 cups
1 1/4 tsp.
1/3 cup
1 1/2 tsp
3
CHOCOLATE BREAD
Ingredient
Water +
1 Egg (beaten)
Skim Milk Powder
Shortening
Sugar
Salt
Chocolate Chips
Walnuts (Chopped)
White Flour
(1) Dry Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Large
1 cup
1 tbsp.
1 tbsp
1 tbsp.
1/2 tsp.
1/3 cup
1/4 cup
2 2/3 cups
1 tsp.
8
Extra Large
1 1/3 cup
2 tbsp.
2 tbsp
2 tbsp.
1 tsp.
2/3 cup
1/3 cup
3 1/2 cups
1 tsp.
8
BANANA NUT BREAD
Ingredient
Water
Skim Milk Powder
Shortening
Honey
Salt
White Flour
Banana (mashed)
Walnuts (chopped)
Lemon
(1) Dry Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Large/Extra Large
1 cup
2 tbsp.
2 tbsp.
2 tbsp
1 1/2 tsp.
3 1/2 cups
1/2 cup
1/4 cup
1 tsp.
1 1/2 tsp.
2, 3
RUSSIAN KULICH
Ingredient
Water
Skim Milk Powder
Eggs (beaten)
Butter
Salt
White Flour
Sliced Almonds
Raisins
Mixed Candied Fruit
(1) Dry Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread If required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Large
1 cup
3 tbsp.
2
1/4 cup
1 1/2 tsp.
3 1/4 cups
2 tbsp.
1/4 cup
1/3 cup
1 1/2 tsp.
3
(1) See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result IS not satisfied,
ingredients adjustment may be needed (particularly
yeast & water). For details, please refer to the "Baking
Tips for Yeast Bread" on page 33-34.
22
Page 24
RECIPES
SOUR DOUGH STARTER
Ingredient
Skim Milk
Plain Yogurt
White Flour
(1) 1-1/2 qt. Ceramic or glass container
(with tight fitting lid)
To Prepare:
1 Heat skim milk to 90°F (32°C) to 100°F (38°C)
2 Remove from heat and stir in yogurt.
3 Let mixture stand at room temperature 18-24 hours
or until a curd forms. Stir once or twice with a
wooden spoon, to keep liquid mixed in.
4 Stir in flour gradually, mixing well.
5 Let stand 2-5 days until bubbly & spongy-looking
with a good sour aroma.
6 Refrigerate.
To use:
1 Bring to room temperature and allow to bubble.
2 Use amount recommended in recipe.
3 After each use replenish starter.
To replenish:
1 If 1 1/2 cups starter was used, add 3/4 cup flour
and 3/4 cup skim milk to remaining starter.
Note: total volume must remain same.
2 Allow mixture to stand at room temperature for
18-24 hours.
3 Refrigerate until needed.
Recipe
1 cup
3 tbsp.
1 cup
BAGELS
Ingredient
Water
Sugar
Salt
White Flour
(1) Dry Yeast
Use Setting
Large
1 cup
1 1/2 tsp.
1 tsp.
3 cups
1 tsp.
9
SOUR DOUGH FRENCH
Ingredient
Sour Dough Starter
Water
Sugar
Salt
White Flour
(1) Dry Yeast
Cornmeal
Cornstarch
Water
Use Setting
METHOD
1 Measure sour dough starter, water, sugar, salt,
flour, and yeast into pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 When dough is ready remove from pan, and divide
dough in half. Roll dough back and forth, elongating
it into a 14-inch log.
6 Place each loaf on a stiff piece of cardboard.
Sprinkle with 1/4 cup cornmeal. Cover lightly with
plastic wrap or damp cloth. Allow to rise in a warm
place free from drafts until putty or double in size
(about 45 minutes to 1 hour).
7 Adjust oven rack to the lowest position.
Place a 12 x 15-inch baking pan without sides on
top rack as oven is preheating to 400°F (200°C)
Then place a baking pan with sides on the bottom
rack. Add 1/4-inch boiling water.
8 Combine cornstarch and water.
Heat to boiling while stirring, allow to cool.
9 With very sharp knife, cut four, 1/2-inch deep
diagonal slashes on top of loaves.
Brush the entire surface of each loaf with
cornstarch mixture.
10 Slide each loaf off cardboard onto top baking sheet
in oven.
11 Bake at 400°F (200°C) for 25 minutes or until bread
sounds hollow when tapped. Brush every 5 to 7
minutes with cornstarch mixture.
Yield: Makes 2 loaves
Large
1 1/2 cups
1/2 cup
1 1/2 tsp.
1 1/2 tsp.
3 1/2 cups
3 tsp.
1/4 cup
1 tsp.
1/2 cup
9
METHOD
1 Measure water, sugar, salt, flour, and yeast into
baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting & push start
button.
4 When dough is ready, remove from pan and turn
dough out onto a lightly-floured surface.
5 Divide into 10 equal portions.
Roll into smooth balls.
Use thumbs to make a 1-1/2 inch hole in the centre
of each ball.
6 Place on a greased baking sheet.
7 Grease top of each bagel with soft shortening.
Cover with wax paper and dry towel.
Place in a warm area free of drafts and allow to rise
for 30 minutes.
8 Meanwhile, bring 3 quarts of water & 1 tablespoon
sugar to boil.
9 Simmer 3 to 4 bagels at a time in water for 5 to 6
minutes per side.
10 Turn once or twice. Remove with slotted spoon.
Drain on paper towels. Place on greased baking
sheet dusted with cornmeal.
11 Brush lightly with egg yolk and water mixture.
12 Sprinkle with poppy or sesame seeds, diced onion,
garlic chips, or shredded cheddar cheese,
if desired.
13 Bake at 400°F (200°C) 25 to 30 minutes.
Yield: Makes 10 bagels
(1) See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result IS not satisfied,
ingredients adjustment may be needed (particularly
yeast & water). For details, please refer to the "Baking
Tips for Yeast Bread" on page 33-34.
1. Divide dough into 10 equal place
2. Hold ball with both hands, use thumbs to make a
hole in the centre of each ball. Continue to work with
dough until hole is about 1 1/2 inches and ball is
shaped like a doughnut.
3. With a metal spatula, place bagels into boiling water
and cook 5 to 6 minutes per side, turning once or
twice. (This helps to develop a chewy crust.) Remove
from water and drain on paper towels.
4. Place bagels on greased baking sheet dusted with
cornmeal. Brush lightly with mixture of water and egg
yolk. Sprinkle with your choice of seeds or salt.
23
Page 25
RECIPES
CROISSANTS
Ingredient
Water
Skim Milk Powder
Sugar
Salt
Butter
White Flour
(1) Dry Yeast
Butter Chilled
and Sliced
Egg
Use Setting
METHOD
1 Measure water, dry milk, sugar, salt, butter, flour,
into baking pan. Sprinkle yeast into centre of flour.
2 Insert baking pan securely into unit, close lid.
3 Select dough setting and push start button.
4 Meanwhile, roll 1/2 cup of chilled butter slices
between two sheets of waxed paper into a
10 x 7-inch rectangle. Chill at least 1 hour.
5 The Breadmaker will beep 3 times & the display
will fresh "END" when dough is ready.
6 Remove dough from pan & roll dough out to 1/4
inch thickness on a lightly-floured surface into a
12-inch square.
7 Place chilled butter on centre third of dough.
Fold each side over the buttered side.
Roll dough to 20 x 14-inch rectangle.
8 Fold dough into thirds, seal edges.
Roll into a 20 x 14-inch rectangle.
Fold and roll twice more.
Cover securely with plastic wrap.
Chill in freezer for 20 minutes.
Repeal folding and rolling 3 times.
9 Roll dough to 1/8" thickness into a 10" x l5-inch
rectangle. Cut into 6 squares.
Cut each square in half to form 12 triangles.
10 Roll each triangle loosely, starting from the wide
end. Place seam side down on greased baking pan.
11 Curve ends, Sprinkle water on top, Cover lightly
with damp cloth and allow to rise in a warm area
free from drafts 45 to 50 minutes or until doubled
in size.
12 Brush lightly with beaten egg and water.
13 Bake at 375°F (190°C), 10 to 15 minutes, or until
golden brown and flaky.
Yield: Makes 12 croissants
Large
3/4 cup
2 tbsp.
1 tbsp
1 tsp.
1 tbsp.
2 cups
3 tsp.
1/2 cup
1 Large (whisked together
with 1 tbsp. of cold water)
9
1. For flaky croissants, place chilled dough on a
cool surface such as marble. Place chilled butter
in centre third of dough square. Fold each side
over buttered side.
2. Roll dough out again into a 3/8-inch-thick or
20 x 14-inch rectangle. Turn over, occasionally
flouring surface lightly to prevent sticking.
3. Fold dough in thirds to make a rectangle again.
Roll and fold dough this way twice.
4. Roll dough into a rectangle about 1/8-inch thick
or 10 x 15-inch rectangle. Cut into 6 squares. Cut
each square in half to from a total of 12 triangles.
PIZZA DOUGH
Ingredient
* Beer
Butter
Sugar
Salt
White Flour
(1) Dry Yeast
Use Setting
* NOTE: Water can be substituted for beer in this
recipe resulting in a crisper crust.
METHOD
1 Place beer, butter, sugar and salt into baking pan.
2 Add flour. Sprinkle yeast into centre of flour.
3 Insert pan securely into baking unit, close lid.
4 Select dough setting and push start button.
5 The Breadmaker will beep 3 times & the display
will fresh "END" when dough is ready.
6 Preheat your oven to 400°F (200°C).
7 Remove dough from pan and press dough into a
lightly greased 12" pizza pan.
Brush lightly with vegetable oil.
Cover dough and allow to stand 15 minutes in a
warm draft free area.
8 Spoon tomato or pizza sauce over dough, top with
your favourite ingredients & grated mozzarella
cheese.
9 Bake at 400°F (200°C) 25-30 minutes or until crust
is golden brown and cheese is bubbly.
NOTE:
For a thinner crust pizza, divide dough in half and
press into 2-12" pans.
Yield: Makes one thick pizza crust.
Large
1 cup
1 tbsp.
2 tbsp
1 tsp.
2 3/4 cups
1 tbsp.
9
(1) See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result IS not satisfied,
ingredients adjustment may be needed (particularly
yeast & water). For details, please refer to the "Baking
Tips for Yeast Bread" on page 33-34.
5. Roll up each triangle, starting from the wide
end. Place seam-side down on greased baking pan.
24
Page 26
RECIPES
LAYERED PIZZA LOAF
Ingredient
* Beer
Butter
Sugar
Salt
White Flour
(1) Dry Yeast
Use Setting
* NOTE: Water can be substituted for beer in this
recipe resulting in a crispier crust.
METHOD
1 Place beer, butter, sugar and salt into baking pan.
2 Add four, Sprinkle yeast into centre of flour.
3 Insert pan securely into baking unit, close lid.
4 Select dough setting and push start button.
5 The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
6 Prepare filling ingredients during final half hour
dough is rising. All ingredients should be at room
temperature.
7 Thaw spinach and squeeze dry.
Add egg, Parmesan cheese & basil. Set aside.
8 Cook, crumble and drain Italian sausage, set aside.
9 Slice mushrooms, onion and green pepper.
10 Shred mozzarella cheese.
11 Set aside 1/4 dough.
12 Roll remaining dough into a 18" x 12" rectangle.
Lightly press into a greased 10" x 5" loaf pan,
allowing dough to hang 1/2" over on all sides.
13 Sprinkle one half of cheese onto bottom of dough.
14 Layer in remaining ingredients in the order listed
in the filling recipe.
15 Top with remaining cheese.
16 Roll remaining dough into a 10" x 5" rectangle.
17 Fold over and seal edges.
18 Cut 3 steam slits in dough.
19 Bake at 375°C (190°C) for 30-40 minutes until
allow sounding.
20 Allow to cool in pan for 15 minutes before removing.
Filling Ingredients:
Frozen spinach
Grated Parmesan
Egg
Basil
Mozzarella
Italian sausage
Pizza sauce
Green peppers
Mushrooms
Chopped onion
Yield: Makes 1 loaf.
(1) See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result IS not satisfied,
ingredients adjustment may be needed (particularly
yeast & water). For details, please refer to the "Baking
Tips for Yeast Bread" on page 33-34.
Large
1 cup
1 tbsp.
2 tbsp
1 tsp.
2 3/4 cups
1 tsp.
9
(300 g) 10 oz.
1/3 cup
1
1 tsp.
(300 g) 10 oz.
(300 g) 10 oz.
1 1/4 cups
1/3 cup
1/3 cup
1/3 cup
WHITE ROLLS
Ingredient
Water
Skim Milk Powder
Shortening
Sugar
Salt
Whole Wheat Flour
(1) Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will fresh "END" when dough is ready.
6 Remove dough from pan and turn dough out onto
a lightly floured surface.
7 Divide into 12 equal pieces.
8 Shape each into a ball.
9 Place in greased muffin tins.
10 Brush lightly with melted butter.
11 Let stand, covered for 20-25 minutes.
12 Bake at 375°C (190°C) for 15-20 minutes.
Yield: Makes 12 rolls
Large
1 1/4 cups
1 tbsp.
2 tbsp
2 tbsp.
1 1/2 tsp.
3 1/4 cups
1 1/2 tsp.
9
PUMPERNICKEL ROLLS
Ingredient
Water
Skim Milk Powder
Shortening
Sugar
Molasses
Salt
White Flour
Whole Wheat Flour
Rye Flour
Cocoa
Instant Coffee
(1) Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will fresh "END" when dough is ready.
6 Remove dough from pan & turn dough out onto
a lightly floured surface.
7 Divide into 12 equal pieces.
8 Shape each into a ball.
9 Place in greased muffin tins.
10 Brush lightly with melted butter.
11 Let stand, covered for 20-25 minutes.
12 Bake at 375°C (190°C) for 15-20 minutes.
Yield: Makes 12 rolls
Large
1 1/4 cups
2 tbsp.
1 tbsp
2 tbsp.
2 tbsp.
1 1/2 tsp.
1 3/4 cups
1 cup
1/2 cup
2 tbsp.
1 1/2 tsp.
1 1/2 tsp.
9
WHEAT ROLLS
Ingredient
Water
Skim Milk Powder
Shortening
Honey
Molasses
Salt
Whole Wheat Flour
(1) Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will fresh "END" when dough is ready.
6 Remove dough from pan and turn dough out onto
a lightly floured surface.
7 Divide into 12 equal pieces.
8 Shape each into a ball.
9 Place in greased muffin tins.
10 Brush lightly with melted butter.
11 Let stand, covered for 20-25 minutes.
12 Bake at 375°C (190°C) for 15-20 minutes.
Yield: Makes 12 rolls
Large
1 1/4 cups
2 tbsp.
2 tbsp
2 tbsp.
1 tbsp.
1 1/2 tsp.
3 1/4 cups
1 1/2 tsp.
9
PRETZELS
Ingredient
* Beer
Butter
Sugar
Salt
White Flour
(1) Dry Yeast
Use Setting
* NOTE: Water can be substituted for beer in this
recipes resulting in a crispier crust.
METHOD
1 Place beer, butter, sugar and salt into baking pan.
2 Add flour. Sprinkle yeast into centre of flour.
3 Insert pan securely into baking unit, close lid.
4 Select dough setting.
5 The Breadmaker will beep 3 times & the display
will fresh "END" when dough is ready.
6 Remove dough from pan & turn dough onto lightly
floured board divide into 4 equal portions.
7 Cut each quarter into 4 equal portions.
Roll each piece of dough into a thin rope about
12 inches long.
8 To shape into pretzel, pick up ends of rope in each
hand & curve into a circle, crossing ends at top.
9 Twist ends once and lay down over bottom of circle.
10 Invert pretzels so ends are underneath, place about
1 inch a part on well-greased baking sheets. Then
brush with beaten egg and sprinkle lightly with
coarse salt, poppy seeds, or sesame seeds.
11 Bake at 400°C (200°C) 10 to 12 minutes.
12 For crispy, dry crunchy pretzels, place cooked
pretzels in cool oven, on an ungreased baking
sheet. Allow to stand 3 hours or overnight. This
process allows pretzels to become dry & crunchy.
13 For soft & chewy pretzels, serve warm with
mustard.
Yield: Makes 16 pretzels
Large
1 cup
1 tbsp.
2 tbsp
1 tsp.
2 3/4 cups
1 tsp.
9
25
Page 27
RECIPES
RASPBERRY BRAID
Ingredient
Water
Egg (beaten)
Butter
Sugar
Salt
White Flour
(1) Dry Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select dough setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will fresh "END" when dough is ready.
6 Remove dough from pan & on a lightly floured
surface, divide dough in half.
7 Roll each half into a 14" x 8" rectangle.
8 Spread 1/4 cup raspberry jam down (lengthwise)
centre third of each rectangle.
9 Make diagonal cuts from the outer edges one inch
apart and three inches long. (See fig. 1)
11 Fold alternate strips of dough over filling.
(See fig. 2)
11 Place on greased baking sheets.
12 Brush with melted and cooled butter.
13 Let rise 30 minutes.
14 Brush with an egg yolk and 1 tbsp. water mixture.
15 Combine until crumbly:
2 tbsp. soft butter
2 tbsp. brown sugar
1/3 cup flour
1/4 tsp. Nutmeg
16 Sprinkle half over each dough.
17 Sake at 350°F (175°C) for 30-35 minutes
Yield: Makes 2 braids.
Fig. 1
Fig. 2
Large
1 1/4 cups
1
2 tbsp
1/4 cup
3/4 tsp.
3 2/3 cups
2 tsp.
9
HOT CROSS BUNS
Ingredient
Milk
Butter
Sugar
Egg (beaten)
Salt
White Flour
Cinnamon
Ground Cloves
Nutmeg
Raisins
(1) Dry Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select dough setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will fresh "END" when dough is ready.
6 Remove dough from pan and divide into 12 pieces.
7 Shape into round, slightly flattened buns.
8 Place 2" apart on greased baking sheets.
9 Cover and let rise 30 minutes or until double.
10 Combine (and brush on buns) 1 slightly beaten egg
with 1 tbsp, water.
11 Slash top of bun to form a cross.
12 Bake at 375°C (190°C) for 16 -18 minutes.
13 Drizzle "cross" while hot, with icing sugar glaze
consisting of:
3/4 cup sifted icing sugar.
1 tbsp. milk
2 drops almond flavouring.
Yield: Makes 12 buns
Large
1 1/4 cups
1/4 cup
1/3 cup
1 Large
1 tsp.
3 1/2 cups
1 tsp.
1/2 tsp.
1/4 tsp.
1 cup
3 tsp.
9
JEWISH CHALLAH LOAF
Ingredient
Water
Skim Milk Powder
Butter
Sugar
Salt
Eggs (beaten)
White Flour
(1) Dry Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times &the display
will fresh "END" when dough is ready.
6 Remove dough from pan and divide dough into 6
equal portions.
7 Roll, with palm of hands into long smooth strips.
The pieces should be thick in the middle and
gradually tapered towards the ends.
8 Braid the 6 dough strips.
9 Place on a lightly greased baking sheet.
10 Cover and let rise 30 minutes.
11 Brush with egg yolk.
12 Bake at 375°C (190°C) for 30-35 minutes
Yield: Makes 1 loaf.
Large
1 cup
3 tbsp.
1/4 cup
1/4 cup
1 1/2 tsp.
2
3 1/2 cups
1 1/2 tsp.
9
ENGLISH MUFFINS
Ingredient
Milk
Egg (beaten)
Shortening
Sugar
Salt
White Flour
(1) Dry Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select dough setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will fresh "END" when dough is ready.
6 Remove dough from pan and roll to 1/4" thick.
7 Cut into 3" circles.
8 Place on cornmeal sprinkled baking sheets.
9 Brush with water and sprinkle with corn meal.
10 Cover and let rise 30 minutes.
11 Preheat an ungreased grill to 350°F (175°C).
12 Grill 6-7 minutes on each side or until golden brown.
Yield: Makes 20 muffins.
Large
1 cup
2
2 tbsp.
2 tbsp.
1 tsp.
3 cups
2 tsp.
9
(1) See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result IS not satisfied,
ingredients adjustment may be needed (particularly
yeast & water). For details, please refer to the "Baking
Tips for Yeast Bread" on page 33-34.
26
Page 28
RECIPES
RAISIN KOLACKY DOUGHNUTS
Ingredient
Water
Skim Milk Powder
Sugar
Butter
Egg
Salt
White Flour
(1) Dry Yeast
Use Setting
Large
1 cup
1 tbsp.
1/4 cup
2 tbsp
1 large (beaten)
3/4 tsp
3-1/2 cups
1 tbsp.
9
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select dough setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will fresh "END" when dough is ready.
6 Remove dough from pan.
7 Roll dough out to 1/2" thick.
8 Cut with a 2 1/2" biscuit cutter.
9 Place 2" apart on greased baking sheets.
10 Cover and let rise 30 minutes or until double in size.
11 Press an indent in the centre of each bun,
leaving a 1/4" rim around the edge.
12 Fill with raisin filling.
13 Bake at 400°F (200°C) for 10 minutes.
Raisin filling Combine:
2 cups seedless raisins
1 cup brown sugar
1 tsp. cinnamon
1/2 tsp allspice
1 1/3 cup water
Bring to a boll stirring constantly.
Cook 1 minute longer.
Remove from heat and cool.
Yield: Makes 18-20 buns
Ingredient
Milk
Egg (beaten)
Shortening
Sugar
Salt
White Flour
(1) Dry Yeast
Use Setting
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select dough setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will fresh "END" when dough is ready.
6 Roll dough to 1/2" thick.
7 Cut with a 2 1/2" doughnut cutter.
8 Let rise, covered, 30 minutes or until double in size.
9 Deep fat fry at 375°F (190°C).
10 Turn doughnuts as they rise to the surface.
Fry until brown on both sides.
11 Drain on absorbent paper.
Yield: Makes 2 dozen doughnuts.
Large
1 1/4 cups
1
1/4 cup
1/4 cup
1 tsp.
3 1/2 cups
1 1/2 tsp.
9
CAKE
Pre-measure ingredient groups (sift together ingredient Group 2). Place in bowls near Bread Machine. All
ingredients must be at room temperature.
Ingredient
Vegetable Oil
Water
Egg Whites
* Super Moist Cake Mix
Regular
1/4 cups
3/4 cup
3
1 Box (517g)
*Super Moist is a registered Trade Mark of General
Mills, Inc.
METHOD
1 Measure water, oil & egg whites & place in baking
pan.
2 Add Contents from box Cake Mix to baking pan.
3 Select #10
4 Push Start Button.
5 The Bread Make will beep 3 times & the display
will fresh "END" when cake is done.
6 Push & hold down stop button until buzzer sounds.
7 Unplug Bread Maker.
8 Using oven mitts, remove pan from unit & allow to
cool.
9 Carefully remove cake from pan.
Note:
Sugar is not listed in ingredients as sugar is included
in super moist cake mix.
BEST 2 EGG CAKE
Pre-measure ingredient groups (sift together ingredient Group 2). Place in bowls near Bread Machine. All
ingredients must be at room temperature.
(1) Ingredient
Shortening
Milk
Vanilla
Eggs
(2) Ingredient
Sifted Cake Flour
Baking Powder
Salt
METHOD
1 Measure and place ingredients from group 1 in
bread machine bucket.
2 Measure and sift together ingredients in group 2.
Then place in bread machine pan.
3 Select #10 setting.
4 Push Start Button.
5 The Bread Maker will beep 3 times 8 the display
will fresh "END" when cake is done.
6 Push &hold down stop button until buzzer sounds.
7 Unplug Bread Maker.
8 Using oven mitts, remove pan from unit and allow
to cool.
9 Carefully remove cake from pan.
Regular
1/3 cups
3/4 cup
1 tsp.
2
Regular
2 1/4 cups
2 1/2 tsp.
1 tsp.
(1) See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result is not satisfied,
ingredients adjustment may be needed (particularly
yeast & water). For details, please refer to the "Baking
Tips for Yeast Bread" on page 33-34.
27
Page 29
RECIPES / QUICK BREADS
BANANA NUT BREAD
We’ve seen many an eye light up at the mention of
Banana Nut Bread. It has to be one of the most
popular quick breads around.
Pre-measure ingredient groups (sift together ingredients Group 2). Place in bowls near Bread Machine.
All ingredients must be at room temperature.
(1) Ingredient
Butter / Oil
Milk
Mashed Ripe Banana
Eggs
Walnuts
(2) Ingredient
Unbleached
All-Purpose Flour
Baking Soda
Salt
Dark Brown Sugar,
Packed
Granulated Sugar
Regular
2 1/2 tbsp.
1/2 cup
1 cup
2 Large Eggs
1/2 cup
Regular
1 1/2 cups
1 tsp.
1 tsp
1/4 cup
1/4 cup
METHOD
1 Measure and place ingredients from group 1 in
bread machine baking pan.
2 Measure and sift together ingredients in group 2.
Then place in bread machine baking pan.
3 Press select to #10 for quick bread.
4 Press start.
Bread Machine will mix &bake bread automatically.
5 When display reads "END" the baking is complete.
6 Press & hold stop button until buzzer sounds.
Display is Blank.
7 Unplug bread maker.
8 Using oven mitts, Take pan out of bread machine
& let cool before removing Banana Nut Loaf.
IRISH SODA BREAD
You won’t want to wait for St. Paddy’s Day to enjoy
this raisin-studded, buttery bread.
Pre-measure ingredient groups (sift together ingredients Group 2). Place in bowls near Bread Machine. All
ingredients must be at room temperature.
(1) Ingredient
Butter Milk
Egg
Raisins
(2) Ingredient
Unbleached
All-Purpose Flour
Baking Soda
Salt
Granulated Sugar
METHOD
1 Measure and place ingredients from group 1 in
bread machine baking pan.
2 Measure and sift together Ingredients in group 2.
Then place in bread machine baking pan.
3 Press select to #10 for quick bread.
4 Press start.
Bread Machine will mix & bake bread automatically.
5 When display reads "END" the baking is complete.
6 Press and hold stop button until buzzer sounds,
Display is Blank.
7 Unplug bread maker.
8 Using oven mitts, Take pan out of bread machine
& let cool before removing Irish Soda Bread.
Regular
3/4 cup
1 Large Egg
1/2 cup
Regular
2 cups
1 1/2 tsp.
1/4 tsp.
1/4 cup
CORN BREAD
Have you ever noticed how most quick breads
resemble cake? Well, corn bread is one quick bread
that can be described as savoury rather than sweet.
Pre-measure ingredient groups (sift together ingredients Group 2). Place in bowls near Bread Machine.
All ingredients must be at room temperature.
(1) Ingredient
Butter / Oil
Milk
Eggs
(2) Ingredient
Unbleached
All-Purpose Flour
Baking Powder
Cornmeal
Granulated Sugar
METHOD
1 Measure and place ingredients from group 1 in
bread machine baking pan.
2 Measure and sift together ingredients in group 2.
Then place in bread machine baking pan.
3 Press select to #10 for quick bread.
4 Press start.
Bread Machine will mix & bake bread
automatically.
5 When display reads "END" the baking is complete.
6 Press & hold stop button until buzzer sounds.
Display is Blank.
7 Unplug bread maker.
8 Using oven mitts, Take pan out of bread machine
& let cool before removing Corn Bread.
Regular
3 tbsp.
1/2 cup
2 Large Eggs
Regular
1 1/3 cups
2 1/2 tsp
1/2 cup
2 tbsp.
JAMS
(1) Ingredient
Crushed Fresh Strawberries
or Other Types of Fruit
Sugar
Lemon Juice
Powered Pectin
Use Setting
FOR OTHER JAMS, FOLLOW THE SAME BASIC
RECIPE, ONLY SUBSTITUTE THE DESIRED FRESH
FRUIT INGREDIENT.
METHOD
1 Measure the ingredients into baking pan.
2 Insert the baking pan securely into unit, close lid.
3 Select #11
4 Push start button.
5 The Breadmaker will beep 3 times &the display
will flash "END" when the jam is done.
6 Using oven mitts, remove pan from unit,
(1) See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result is not satisfied,
ingredients adjustment may be needed (particularly
yeast &water). For details, please refer to the "Baking
Tips for Yeast Bread" on page 33-34.
Regular
3 cups
1 cup.
2 tbsp
1 pack (50g or 3 Fl. oz.)
11.
APPLE WALNUT LOAF
The glorious aroma of baking apples, cinnamon and
nutmeg is this recipe’s hallmark.
Pre-measure ingredient groups (sift together ingredients Group 2). Place in bowls near Bread Machine.
All ingredients must be at room temperature.
(1) Ingredient
Butter / Oil
Milk
Grated Peeled,
Granny Smith Apple
Eggs
Chopped Walnuts
(2) Ingredient
Unbleached
All-Purpose Flour
Baking Soda
Baking Powder
Granulated Sugar
Salt
Ground Cinnamon
Ground Nutmeg
METHOD
1 Measure and place ingredients from group 1 in
bread machine baking pan.
2 Measure and sift together ingredients in group 2.
Then place in bread machine baking pan.
3 Press select to #10 for quick bread.
4 Press start.
Bread Machine will mix & bake bread
automatically.
5 When display reads "END" the baking is complete.
6 Press and hold stop button until buzzer sounds.
Display is Blank.
7 Unplug bread maker.
8 Using oven mitts, Take pan out of bread machine
& let cool before removing Apple Walnut Loaf.
Regular
2 tbsp.
1 tbsp.
1 cup
1 Large Eggs
1/2 cup
Regular
1 1/2 cups
1/2 tsp.
1/4 tsp
1/2 cup
1/4 tsp.
1/4 tsp.
1/4 tsp.
28
Page 30
BAKING CYCLE TIME PAB-5200
2 LB. BREADMAKER - BAKING CYCLE TIME PAB-5200
SELECTIONS
COURSE
PHASE
Rest
Knead 1
Knead 2
Rise 1
Punch 1
Punch 2
Punch 3
Rest
Shape 1
Shape 2
Shape 3
1 2
BASIC
REGULAR
6 min.
27 min.
23 min.
-
-
-
5 sec.
10 sec.
5 sec.
BASIC
LARGE
6 min.
31 min.
29 min.
-
-
-
5 sec.
10 sec.
5 sec.
3
BASIC
EXTRA
LARGE
6 min.
31 min.
29 min.
-
-
-
5 sec.
10 sec.
5 sec.
4
WHOLE
WHEAT
REGULAR
30 min.
6 min.
18 min.
76 min.
10 sec.
-
30 min.
3 sec.
-
-
5
WHOLE
WHEAT
LARGE/
EXTRA
LARGE
30 min.
6 min.
25 min.
79 min.
15 sec.
-
30 min.
3 sec
.
-
-
6
LARGE/
EXTRA
LARGE
15 min.
6 min.
25 min.
39 min.
15 sec.
-
15 min.
3 sec.
-
-
7
FRENCH
6 min.
22 min.
34 min.
5 sec.
10 sec.
5 sec.
29 min.
5 sec.
10 sec.
5 sec.
8
SWEET
6 min.
31 min.
40 min.
5 sec.
10 sec.
5 sec.
29 min.
5 sec.
10 sec.
5 sec.
9
10
DOUGH CAKE /
QUICK
BREAD
6 min.
24 min.
60 min.
-
-
-
---
-
-
-
6 min.
14 min.
-
-
-
-
-
-
-
-
11
JAM
*45 min.
15 min.
-
-
-
-
-
-
-
Rise 2
Bake
Total Cycle
Time
Keep Warm
64 min.
45 min.
2:45
60 min.
54 min.
50 min.
2:50
60 min.
* Knead and Keep Warm Cycle
54 min.
70 min.
3:10
60 min.
55 min.
45 min.
4:20
60 min.
45 min.
55 min.
4:30
60 min.
45 min.
56 min.
3:20
60 min.
54 min.
65 min.
3:30
60 min.
49 min.
50 min.
3:25
60 min.
-
-
1:30
-
90 min.
1:40
60 min.
-
-
1:00
-
29
Page 31
NEED HELP?
QUESTIONS ABOUT GENERAL PERFORMANCE AND OPERATION
How do I make doughnuts with my Breadmaker?
Q1
How does it make the hole?
Q2
What should I do if the kneading blade comes out
with the bread?
Why does my bread sometimes have some flour
Q3
on the side crust?
Why isn’t the dough mixing - I can hear the motor
Q4
running.
How long does it take to make bread?
Q5
Why can’t I use the timer when baking with fresh
Q6
milk?
The Breadmaker only makes the dough for the
A1
doughnuts. You must form and fry the doughnuts
in a conventional deep fryer.
Remove it with a pair of plastic tongs before slicing
A2
the bread. Since the blade can be disconnected
from the pan, it is not a malfunction if it comes out
in your bread.
In some cases, the flour mix may remain on the
A3
corners of the baking pan. When this happens, it
usually can be eaten or simply trim off that portion
of the outer crust with a sharp knife.
The Kneading Blade or baking pan may not be
A4
inserted properly. Make sure the pan is facing the
right way and that it has "clicked" and seated into
the bottom of the Breadmaker.
Timing for each setting is outlined on page 6.
A5
The milk will spoil if left sitting in the machine too
A6
long. Fresh ingredients such as eggs and milk
should never be used with the delayed timer
feature.
Q7
Q8
Q9
Q10
Q11
If the power goes out in the middle of processing,
will my Breadmaker finish baking bread or making
dough?
Why do I have to add the ingredients in a certain
order?
When setting the timer for morning, why does the
machine make sounds late at night?
What size loaf does the Breadmaker make?
The kneading blade is stuck in the bread pan.
After baking how do I get it out?
No. The unfinished bread or dough should be
A7
discarded and the process started from the
beginning.
This allows for the Breadmaker to mix the ingre-
A8
dients in the most efficient manner possible. It also
serves to keep the yeast from combining with the
liquid before the dough is mixed.
The machine must start operation several hours
A9
before the bread will be ready. These sounds are
made by the motor when kneading the dough. It is
a normal operation, not a malfunction.
Your Bread maker makes REGULAR (1 lb.),
A10
LARGE (1 1/2 lb.) and EXTRA LARGE (2 lb.)
Loaves of breads.
The kneading blade may "stick" in place after
A11
baking. Running warm or hot water over the blade
should loosen it enough to be removed. If still
stuck, soak in lukewarm water for about 30
minutes.
30
Page 32
NEED HELP?
QUESTIONS ABOUT GENERAL PERFORMANCE AND OPERATION
How many watts is my Breadmaker?
Q12
Can I wash the baking pan in the dishwasher?
Q13
What will happen if I leave the finished bread in
Q14
the baking pan?
Why did the dough only partially mix? Why
Q15
didn’t it mix completely?
Why didn’t the bread rise?
Q16
A12
A13
A14
A15
A16
430 watts during the baking cycle. Very little power
is consumed during the kneading and rising
cycles.
No. The baking pan and kneading blade must be
washed by hand.
It may result in a "Soggy" loaf of bread as excess
steam (moisture) would not be able to escape,
Allow to cool on a wire rack after baking to prevent
this.
The batter may be too heavy or dry. Also, the
kneading blade or baking pan may not be inserted
properly. Ingredients may have been added in the
wrong order. (See Baking Tips Guide on page 33
and 34).
The yeast could be bad, expired or possibly no
yeast was added at all. Also, if the mixing was no
complete, rising problems could develop. Gluten
free flour will also affect the amount of rising
There are numerous reasons for this problem and
are outlined in the Baking Tips Guide on page 33
and 34.
Q17
Why can’t the delayed finish be set for more
than 12 hour? What is the minimum time a
cycle may be delayed?
A17
QUESTIONS ABOUT INGREDIENTS/RECIPES
How do I know when to add raisins, nuts, etc.
Q18
to the bread?
How come my bread comes out too moist?
Q19
What can I do?
A18
A19
The maximum length of delay is 12 hours including
the particular cycle time. For example, setting 8
has a cycle that takes 3:25 hours, so it may be
delayed up to 8 l/2 hours. The delay cannot
exceed 12 hours since the yeast and ingredients
may not work well. The minimum length of delay
for each setting is 30 minutes, as the delay clock
increase in 30 minute increments.
On setting 2 thru 3 and 8, there is beeper tone to
signal that you may add raisins, nuts, etc. after the
initial kneading cycle is complete. (NOTE: The
beeper sounds after 32 minutes.)
However, in most cases, the added ingredients are
broken apart during the initial kneading cycle. So,
if it is more convenient for you to add them at the
start, results will be fine.
Humidity may affect the dough. Add an extra
tablespoon of flour. Also, high altitude may have
the same effect. Decrease the amount of yeast by
l/4 teaspoon and decrease the sugar and/or
water/milk slightly. (See Baking Tips Guide on
page 33 & 34).
31
Page 33
NEED HELP?
QUESTIONS ABOUT INGREDIENTS / RECIPES
Q20
Q21
Q22
Q23
Why do I get air bubbles at the top of the bread?
When using raisins, the Breadmaker crushes
them. How can I avoid this?
Why does my bread rise and then collapse or
crater?
Can I use my favourite bread recipes (traditional
yeast bread) in my bread machine?
A20
A21
A22
A23
This can be caused by using too much yeast.
Ingredients such as raisins, nuts etc. should be
added when the signal time comes on
approximately 32 minutes into the cycle (after
initial kneading) to prevent this from occurring
(See page 2).
The bread may be rising too fast. To reduce the
rate of rising, reduce the amount of water and/or
increase the amount of salt and/or decrease the
amount of yeast. (See Baking Tips Guide on page
33 & 34).
Yes, but you will need to experiment to get the
right proportion of ingredients. Become familiar
with the unit and make several loaves of bread
before you begin experimenting. Never exceed a
total amount of 4 2/3 cups dry ingredients (that
includes flours, oats, cornmeal, bran, cereal,
cracked wheat, etc.). Use the recipes in this book
to help determine the ratio of dry ingredients to
liquid and amounts of yeast, sugar, salt, and
butter/margarine to use.
Q24
Q25
Is it important for ingredients to be at room
temperature before adding them to the Baking
Pan?
Why do the loaves vary in height and weight?
The whole wheat and multi-grain breads are
always shorter. Am I doing some thing wrong?
A25
No, as long as ingredients are not extremely cold
A24
or hot, Milk, eggs, butter/margarine, and yeast can
be added directly from the refrigerator with good
results.
No, it is normal for Whole Wheat and Multi-Grain
breads to be shorter and denser than Basic or
French breads. Whole Wheat and Rye flours are
heavier than while bread flour, therefore they don’t
rise as much during the bread making process.
They also typically have added ingredients, such
as oats, bran, nuts and raisins, which contribute to
the shorter height and denser texture.
BAKING TIPS GUIDE INTRODUCTION
When the PALSONIC Cookbook was developed, hundreds of loaves of bread were baked using popular brands of
flours and yeasts available. Adjustments were made to the recipes based on ingredients from popular brands. For
example, if you use flour processed by a local mill it may have different characteristics and produce different results
than some of the more popular national brands. If you followed the recipe in the cookbook exactly and feel the results
should be better than what you are currently achieving, use the BAKING TIPS GUIDE on following pages 33 & 34
to help you produce a loaf of bread to suit your personal tastes. There are usually several possible solutions to
improve each result. You can make adjustments one at a time, or you can try a combination of them all at once.
We suggest you keep track of your "Baking experiments" so you can determine what adjustments were made to
create your perfect loaf.
32
Page 34
BAKING TIPS FOR YEAST BREADS
RESULTS
POSSIBLE
SOLUTIONS
Water
or Milk
Salt
Sugar
or Honey
Flour
Yeast
Water
or Milk
Increase +
Decrease Increase +
Decrease Increase +
Decrease Increase +
Decrease Increase +
Decrease -
Not enough
water or milk
Liquid too hot
or too cold
Too old
Loaf Rises
Then Falls
"CrateredLoaf"
1 Tbsp.
1/4 tsp.
1/8-1/4 tsp.
Loaf Sides
Caved In
1 Tbsp.
1/4 tsp.
Loaf Rises
Too High
"Mushroom
Loaf"
1 Tbsp.
1/4 tsp.
1/2 Tbsp.
1 Tbsp.
1/8-1/4 tsp.1/8-1/4 tsp.
Loaf Does
Not Rise
Enough
1 Tbsp.
1/4 tsp.
1/2 Tbsp.
1/8-1/4 tsp.
Flat Loaf
No Rising
Short &
Heavy
See P.17
Crust Too
Dark
1/2 Tbsp.
Crust Too
Light
1/2 Tbsp.
Uncooked
Or Partially
Cooked
2 Tbsp.
Flour
Yeast
INGREDIENT MEASUREMENT
Salt
Ingredients not
measured properly
Breadmaker unplugged
or power interruption
Ingredients spilled inside bread
maker &/or heating element
Bread "mushroomed": oven edge
of bread pan, crust burned
Baking pan not properly
seated inside breadmaker
Kneading blade not
installed correctly
Incorrect bread setting
was used
Bread not removed from baking
pan soon after baking
OTHER CAUSES
Breadmaker
malfunctioning
Low in gluten
content
Too fine
None was added
Out of date code
Used wrong type (fresh)
instead of dry granular
Forgotten
Accidentally measured in tablespoons
not teaspoons (too much)
See P.13,14
See P.16
See P.16
See P.13,14
See P.13,14
See P.15
See P.16 See P.16
See P.15
See P.13,14
See P.15
See P.15
See P.16 See P.16
See P.16
33
Page 35
BAKING TIPS FOR YEAST BREADS
Overcooked Not Mixed
or Partially
Mixed Soggy
1/2 Tbsp.
Loaf is Gnarly
Knotted
Top
1 Tbsp.
1 Tbsp. 1 Tbsp.
Loaf Core
Texture
Open, Coarse
or Uneven
1/4 tsp.
1/8-1/4 tsp.
Loaf Core
Texture
Heavy &
Dense
1/2 Tbsp.
1/8-1/4 tsp.
Burning
Odour
During
Operation
High
Altitude
Adjustment
2 Tbsp.
1/2 Tbsp.
1/8-1/4 tsp.
Breadmaker
Cannot be
Programmed
or Started
Loaf Burned
Completely
See P.13,14
See P.16
See P.15
See P.16 See P.16 See P.16
See "Mushroom Loaf"
solution column
34
Page 36
TROUBLESHOOTING
CRATERED BREAD
If the top caves in, there is probably too much moisture inside the bread. This could be caused by using canned
fruit or vegetables. It is better to drain well and blow them dry first or reduce water by 1 tablespoon. Cratered bread
can also occur with cheese bread, depending on the moisture content of the particular cheese. Soggy sides and
peculiar shapes can occur when a loaf is left in the baking pan after baking is completed.
"MUSHROOM" BREAD
There may be too much yeast, causing the top to mushroom. Yeast must be measured in teaspoons and active
dry yeast must not be mixed with fast rise yeast in the same loaf. There may also be too much sugar, or ingredients
containing sugar such as dried fruit, honey etc. Decrease sugar accordingly. Another possibility may be too much
water. Try decreasing it by 1/8 cup at a time. If the loaf still mushrooms, try to replace 1/4 of the total flour with
whole wheat flour.
GNARLY LOAVES
Your dough probably needs more moisture. It is suggested to reduce flour 1 tablespoon at a time or to increase
liquids 1 tablespoon at a time until you reach the right balance for your machine.
HIGHER ALTITUDE
The low air pressure in higher altitudes means that less resistance is exerted on yeast, so your bread may rise faster.
Also try to decrease the amount of yeast by 1/4 tablespoon at a time to slow the rising. Also try to decrease water
by no more than 1/8 cup. Climate can also change the results of your bread due to different temperature and humidity
of different locations in the world.
CAKE STICKING AT THE BOTTOM OF BUCKET
This may be due to too much liquid. We did an experiment to reduce the amount of water to 3/4 cup from 1 l/4
cup and the amount of vegetable oil to l/4 cup from l/3 cup in the Betty Crocker SuperMoist Cake Mix recipe, and
the cake came out perfectly.
JAM
If you find that your jam is not thick enough, you may restart this particular Jam cycle again.
Most recipes contain sugar in some form for sweetness as well as to start the yeast and promote browning. Salt,
on the other hand, inhibits the yeast, but is needed for flavour. Thus you can control the balance of the chemical
reaction between flour, yeast, water, sugar and salt to make a good loaf of bread according to your desired fluffiness,
weight, and browning.
"ERR" DISPLAYS WHEN START BUTTON IS PRESSED
The breadmaker is too hot to make another loaf. Unplug the machine to clear the display, open the lid, remove the
baking pan and allow the inside of the unit to cool sufficiently. Restart the breadmaker again.
FOR CUSTOMER ASSISTANCE PLEASE CALL:
Palsonic Customer Service
Australia: 1300 657 888
New Zealand: 0800 438 847
35
PAB5200 1B 9197
1PAIB / 701A
Loading...